A Taste of Louisiana with Chef John Folse & Co.
Series XI – Our Food Heritage
Producing Station: Louisiana Public Broadcasting
Distributor: American Public Television
Episodes: 26 episodes
Feed Date: Begins feeding June 2, 2007 and continues every Saturday through
December 1, 2007 1300-1330ET on 511
Analog: Six Releases/4 years Digital: Unlimited use for 4 years.
Host: Chef John Folse
Description: In this new series produced by Louisiana Public Broadcasting, world-renowned Cajun and Creole Chef John Folse examines Louisiana’s culinary history and the seven nations (English, Spanish, French, German, Italian, Creole, African-American and Native American) who immigrated to Louisiana and the influence their cuisine has had on the Bayou State. Filmed before a live audience, it’s a combination of music, history and of course, great cooking.
Promo: A 30-second promo is available
Promotional Photographs: Pressroom on the LPB website at www.lpb.org/programs/tasteofla/ourfoodheritage/ or by e-mailing or calling 1-800-272-8161
Product Tag: “To purchase the Encyclopedia of Cajun and Creole Cuisine by Chef John Folse, featuring over 750 recipes a CD Rom of the book or a copy of the program featuring all 3 episodes of today’s culture call 1-800-973-7246.”
Book $50
CD $25
DVD $25 Plus Shipping & Handling
Also available through ShopLPB (www.lpb.org)
Underwriters
The Louisiana Department of Tourism
The Baton Rouge Convention and Visitors Bureau
The People’s Drug Store of Houma
The Foundation for Excellence in Louisiana Public Broadcasting
Local underwriting opportunities available
A TASTE OF LOUISIANA WITH CHEF JOHN FOLSE & CO: OUR FOOD HERITAGE
A Taste of Louisiana with Chef John Folse and Co: Our Food Heritage not only features the great cooking of world renowned Cajun and Creole Chef John Folse but also information about how the influences of the immigrants from seven nations helped create Louisiana’s unique cuisine. The English, Spanish, French, Germans, Italians, Creoles, African-Americans and Native Americans all made major contributions to the modern Cajun and Creole cuisine and this series gives a historical perspective to those contributions.
Louisiana Public Broadcasting’s eleventh collaboration with Chef Folse is being distributed by American Public Television (APT) to public television stations around the country. The 27-part series includes historical video segments that include museums, restaurants and other historical sites around the state, cooking segments featuring Folse and his special guests along with some of the state’s finest musicians.
“To understand our food, you must first understand the people who settled here and why they came to Louisiana in the first place,” Chef Folse said. “From the oldest Native American settlement in North America to the German immigrants who saved New Orleans from famine, viewers will delight in Louisiana’s rich culinary past.”
This is the second A Taste of Louisiana series to be taped before a live audience.
“The enthusiasm of the audience members permeated the studio kitchen and was further enhanced by the musicians who represented the various cultures,” Folse said. “Audience feedback was imperative to the cadence of the show.”
The new series is the companion to Folse’s best-selling cookbook, The Encyclopedia of Cajun & Creole Cuisine, already in its fourth printing in less than two years. The 841-page book took more than six years to research and write.
For more information, contact Bob Neese at 1-800-272-8161, ext. 4274.
A TASTE OF LOUISIANA WITH CHEF JOHN FOLSE & CO
OUR FOOD HERITAGE
PROGRAM DESCRIPTIONS
CJFC 1101 Native America 1: Poverty Point
At the time Ramses II was ruling Egypt, Moses was leading the Israelites from bondage and the Phoenicians were trading along the Mediterranean, Native Americans were thriving at Poverty Point in northeastern Louisiana. Jon Gibson, an expert on the Poverty Point settlement, introduces us to this unique civilization. David Griffing of Poverty Point explains how these early Americans were ingenious in their “hot rock” cooking and demonstrates how to prepare steamed fish. Donna Pierite performs Native American songs during the show.
CJFC 1102 Native America 2: Sportsman’s Paradise
Before agriculture, hunting and fishing were the primary food sources for the Native American tribes of Louisiana. While they hunted deer, game birds and small animals, they also enjoyed a bountiful harvest of fish and shellfish. David Griffing, a Louisiana park ranger and Native American expert, gives us insight on our first Americans. Bertney Langley and his mother, Loris, of the Coushatta tribe, demonstrate how to make fry bread, a traditional Native American food. Hazel Dardar performs Native American songs during the show.
CJFC 1103 Native America 3: Native Plant Foods
The Lower Mississippi Valley provided over 250 natural herbs for the Native Americans. Kim Hollier and Dr. Charles M. Allen of the Louisiana State Arboretum in Ville Platte give us a firsthand look at these wild edibles. Dr. Alma Blanchard, a “traiteur,” explains the art of this alternative medicine practice and even treats Chef Folse for an old injury. Hazel Dardar performs Native American songs during the show.
CJFC 1104 France 1: New World Exploration
The 17th century ushered in history’s Era of Colonization. New places grew across the landscape: New Spain, New France, New England and New Scotland. But, exploration was tough business. Whoever controlled the new land also controlled the riches within it. Chef Folse introduces us to some of Louisiana’s most famous, and infamous, pioneers. The boucherie, or hog killing, is one of the most celebrated events in Louisiana. Chef Folse visits with his brother Jerry, Buddy Bailey and Lucien “Troop” Perkins as they demonstrate how to make red boudin. Neil and Donna Wilkinson perform traditional music from the French colonial period.
CJFC 1105 France 2: Fort St. Jean Baptiste and the Colonial Frontier
Early settlers faced many hardships in taming Louisiana’s wilderness. There were no formal communities or laws, food was scarce and there were very few women. Chef Folse visits with Rick Seale at Fort St. Jean Baptiste in Natchitoches about life on the Louisiana frontier. Then, Darren Vermillion demonstrates how to make corn and venison stew. Neil and Donna Wilkinson perform traditional music from the French colonial period.
CJFC 1106 France 3: The Ursulines
Chef Folse explores the contributions of Louisiana’s unlikely pioneers: the missionaries, priests and nuns. Sister Joan Marie Aycock introduces us to a bit of Louisiana’s early “morality” and the contributions of the Ursuline nuns. Chef Folse visits with Tommy Adkins as he demonstrates French bread making on the Louisiana frontier. Celeste Veillon and musicians from the Baton Rouge Symphony Orchestra perform religious pieces appropriate to Louisiana’s French colonial period.
CJFC 1107 Cajun 1: Expulsion from Nova Scotia
Dr. Carl Brasseaux and Mary Anne Pecot de Boisblanc tell the tragic tale of Louisiana’s Acadians or “Cajuns.” Following intense hardship, expulsion from Nova Scotia, murder, and exploitation, the Acadians were welcomed to Louisiana’s shores. Chef Folse joins Buddy Bailey and Lucien “Troop” Perkins at the annual Boucherie as they create andouille sausage, a Cajun delicacy. The Larry Miller band performs Cajun favorites.
CJFC 1108 Cajun 2: Louisiana’s Cajuns
Join Dr. Carl Brasseaux, Brenda Trahan and Jane Bulliard as they explore the arrival of the first Acadians on Louisiana soil. Cracklins, a common Cajun snack, are made by Prince Davis, who also introduces us to the “Cadillac of cracklins.” Johnette Downing entertains with fun Cajun songs, especially for kids.
CJFC 1109 Spain 1: Spanish Rule
Spain was one of the first countries to explore the New World and was responsible for Louisiana’s system of laws, the architecture of the “French” quarter and the food markets of New Orleans. Dr. Paul E. Hoffman introduces us to early Spanish Louisiana. Chef Folse along with Tee Wayne Abshire and Ricky Breaux demonstrate how to make jambalaya, one of Louisiana’s most common dishes, which was inspired by Spanish paella. Neil and Donna Wilkinson perform traditional music from the Spanish colonial period.
CJFC 1110 Spain 2: Fort Los Adaes
In the 1700s, the Spanish border was just six miles from the French fort at Natchitoches. Fort Los Adaes became a Spanish stronghold, greatly influencing the culture and cuisine of northwest Louisiana. Ray Berthelot and Corneil Cox explore this intriguing Spanish story. Chef Folse visits Marie Roque, a Creole from Cane River, for a lesson in traditional meat pie making. Neil and Donna Wilkinson perform traditional music from the Spanish colonial period.
CJFC 1111 Spain 3: Los Islenos
Hurricane Katrina focused attention on Louisiana’s St. Bernard Parish, home of the resilient, proud and hopeful Islenos descendants. Dorothy Benge introduces us to these wonderful people and the unique heritage of these Canary Islanders. Chef Folse visits Rhonda Gautier in Natchitoches, La. as she prepares the tamale, a great food contribution of the Spanish. Neil and Donna Wilkinson perform traditional music from the Spanish colonial period.
CJFC 1112 Africa 1: African Slavery in Louisiana
While the Africans contributed to the agriculture of the state, they certainly left their mark on the cuisine of Louisiana as well. Dr. Gwendolyn Midlo Hall, an authority on the African-American experience, introduces us to these ingenious culinarians by tracing their heritage from Africa to the cane fields, cotton patches and kitchens of South Louisiana. Chef Folse joins Chef Don Mastroni and Pearlie Jefferson at the Old Coffee Pot in New Orleans to make rice, or “calla” cakes, a favorite snack of New Orleanians. Judy Whitney Davis performs fabulous “spirituals” or “corn ditties.”
CJFC 1113 Africa 2: Foods of Africa
Foods such as yams, red beans, rice, melons, okra and eggplant are indigenous to West Africa, the ancestral homeland of most of Louisiana’s African-Americans. Dr. Gwendolyn Midlo Hall and Professor Eileen Julian give audiences an insight on the roots of much of Louisiana’s African-American cuisine. Chef Leah Chase gives Chef Folse a lesson on making Gumbo Des Herbes, a traditional Holy Thursday dish. Judy Whitney Davis entertains the audience with “songs from the big house and songs from the field.”
CJFC 1114 Africa 3: Famous African-Americans
Louisiana is home to many famous African-Americans. Tiwanna Simpson introduces us to “King” Oliver, Mahalia Jackson, Fats Domino and Louis Armstrong. In West Africa, chicken was a festive dish served to honored guests. Ann Green and Chef Folse make Guinea Hen Gumbo, a prized entrée for the Sunday dinner table in Louisiana. Eric Baskin performs pieces immortalized by famous African-Americans.
CJFC 1115 Germany 1: German Immigration in the 1700s
John Law, a Scottish financier, lured Germans to Louisiana with a propaganda campaign entitled “The Magnificent Country of Louisiana.” When the Germans finally arrived after suffering grueling circumstances, they became fabulous farmers and saved the city of New Orleans from famine… twice. Glenn Falgoust enlightens us with the story of Louisiana’s German ancestors. Chef Folse visits Henryk Orlik, a German beer maker, at his Heiner Brau brewery in Covington, La. for a quick lesson in beer making. Julie Council and band members perform traditional German music.
CJFC 1116 Germany 2: The German Coast
The first Germans to arrive in Louisiana settled in the River Parishes on the outskirts of New Orleans. Glenn Falgoust shares the story of what has come to be known in Louisiana as the German Coast. Like many other cultures, the Germans celebrated the boucherie, or hog butchering. Chef Folse joins his brothers and a few good friends to celebrate this tradition. Bob Cheney, a one-man-show, plays traditional German songs on his accordion.
CJFC 1117 Germany 3: The Germans of New Orleans, Minden and Robert’s Cove
Germans immigrated to Louisiana in three waves, settling in various areas of the state. Frieda Arwe, Susie Lester and Josie Thevis guide us through their respective German communities in New Orleans, Minden and Robert’s Cove. Sauerkraut making, shredding and salting cabbages in large barrels, was common among German Coast descendents. Chef Folse joins Frieda Arwe to make a batch of this traditional dish. Bob Cheney, a one-man-show, plays traditional German songs on his accordion.
CJFC 1118 England 1: English Louisiana
Though France and Spain are known for their Louisiana colonization efforts, the English had a significant impact as well, especially in the Florida parishes. Libby Dart, a historian from St. Francisville, shares the story of Louisiana’s English heritage. Jane Dunn, a forager, gives Chef Folse a lesson on wild edibles and cooks up a delicious omelet. Dudley Smith and Smithfield Fair perform delightful pieces representative of the British influence in Louisiana.
CJFC 1119 England 2: Rosedown Plantation
One of the most extravagant houses in the Old South was Rosedown Plantation in West Feliciana Parish. Mary Thompson, the great-, great-granddaughter of the builders of this home, gives us a glimpse of a lifestyle that is now “gone with the wind.” The English are notorious for mixing their liquor with sweets. Anne Butler, a seventh generation owner of Butler-Greenwood Plantation, and her cousin Bob, indulge Chef Folse’s taste buds with Whiskey Cake. Dudley Smith and Smithfield Fair perform delightful pieces representative of the British influence in Louisiana.
CJFC 1120 England 3: The Battle of New Orleans
Although the American colonies declared themselves independent of Great Britain in 1776, true liberty was not achieved until 1783. But war raged again and Great Britain hoped to capture the mouth of the Mississippi River. Aly Baltrus visits with us about the Battle of New Orleans, and the victory that changed the course of American history. Chef Folse joins John Seago of Pontchartrain Vineyards in Covington, La. as they poach pears in his famous “Port of New Orleans.” Rosemary John entertains with the bagpipe, an instrument played by the British during the Battle of New Orleans.
CJFC 1121 Italy 1: Italian Immigration to America
Oppression, religious freedom, heavy taxes and deplorable working conditions brought many immigrants to the New World. The Italians were no different. Disappointed and betrayed by their government, many Sicilians emigrated from the harbor of Palermo to the port of New Orleans. Joe Maselli enlightens audiences with the story of Louisiana’s Italian immigrants and their culinary contributions. One of the great food contributions of the Italians was the muffaletto. Chef Folse visits with Norma Jean Webb, of Nor-Joe Import Co. in New Orleans, as they prepare this world-famous sandwich. Bobby Lonero and the New Orleans Express entertain the audience with traditional Italian favorites.